

Grilled Flank Steak w. Chimichurri Sauce
Ingredients
- 1 pound flank steak
Chimichurri Sauce
- 1/2 cup red wine vinegar
- 1 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 4 large garlic cloves finely chopped
- 1 shallot finely chopped
- 1 jalapeño pepper finely chopped
- 1/2 cup fresh cilantro finely chopped
- 1/4 cup fresh flat-leaf parsley finely chopped
- 3/4 cup extra-virgin olive oil
Instructions
Chimichurri Sauce
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In a mixing bowl, combine the vinegar, salt, pepper, garlic, shallot, and jalapeño. Next, mix in the cilantro and parsley. Then using fork, lightly whisk in the oil.
Grilled Flank Steak
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Marinate the steak using about 1/3 to 1/2 of the marinate for about 3 hours in the refrigerator and up to overnight. Store the remaining chimichurri sauce in an air-tight container at room temperature.
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Using a cast iron grill pan on high heat, sear on each side for about 3 minutes.
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After searing each side, turn off the heat and let the steak continue to cook for approximately 10 minutes, 5 minutes on each side. Using your meat thermometer, take the steak off the pan when it hits 130 degrees F for medium rare (140 for medium, 150 for well-done). For a flank steak, I highly recommend medium-rare. Anything else will be quite tough.
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When the steak reaches the desired temperature, remove it from the pan and let it rest on a cutting board, cover with aluminum foil for about 8-10 minutes before slicing. Tip: Slice the steak at a downward, 45 degree angle to the cutting board, which will help tenderize the steak.